Grilled Corn with Herb Compound Butter2017-08-14
One of the best parts of summer in Ontario is all of the fresh local produce that is available. I love growing tons of veggies like tomatoes and zucchini in my backyard along with tons of herbs.
Summer in Ontario also means lots and lots of sweet fresh corn. As much as I love a simple grilled corn with a little butter and salt, I wanted to find a way to elevate it without making it too complicated. I decided to make a compound butter (which is really just soft butter mixed with some flavours) with herbs from my garden. I made a pretty large quantity because it keeps for so long in the freezer and is great on so many other things. It can be spread on bread, melted on top of steak, smeared on chicken before roasting, melted to cook other veggies the list goes on and on.
Some thoughts on grilled corn:
I like to grill my corn in the husk. I peel it back so I can get all the stringy parts off, re-wrap it, dunk it in some water and throw it on the grill. The husks give the corn a bit of a grassy, earthy taste and by dunking it in water the outer layers won’t burn as fast. It helps steam the corn so it won’t dry out.
If you can’t find it with the husk on or you just don’t like it, turn the bbq up high to heat up and then before cooking turn one side down low and cook it on that side. The kernels will brown but won’t burn before it gets cooked through. Throw them on before your protein (unless you have a huge piece of meat that needs over 45 minutes to cook)
Herb and Garlic Compound Butter
- 1 cup unsalted butter
- 2 tsp honey
- 2 tsp fresh cracked black pepper
- 1 large clove garlic, crushed
- 1 handful fresh herbs (I used chives, parsley, thyme and basil) roughly chopped
- Salt to taste
Leave butter out to soften or if you don’t have time put it in the microwave in 10 second intervals. You don’t want it melted; just slightly softened.
Place butter and honey, pepper, garlic and herbs in a small food processor. Pulse until everything is well combined.
Season with salt.
Place a large piece of plastic wrap out on a flat surface and using a spatula scrape all of the butter on to the plastic wrap in the middle in a log shape.
Pick up the edge of the plastic wrap closest to you and bring it up and over the log. Use your hands to form the butter into an even log, about 1 – 1 ½ inches thick.
Wrap the plastic wrap all the way around to it is sealed and twist each end a little. Pick it up by the ends and spin it around like a jump rope. This will help smooth and even it out and create a tight seal on either end.
Place in the freezer. When you are ready to use it, unwrap and cut off the amount you need and place back in the freezer.
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